Cake Batter Truffles

Do you remember when Cold Stone first came out with cake batter flavored ice cream? Did you know my husband is the one that came up with the idea?

When we walked into waffle cone smelling Cold Stone and saw that they had cake battered flavored ice cream he said, “They stole my idea!”

Back in 2005, I was nine months pregnant with our first son working full time in Provo while John was staying with my family in Arizona training for football, trying to make it to the next level.

I was a little bummed with the situation. I was hormonal and lonely while my husband was celebrating holidays and having game night with all my family. But it was what we had to do at the time.

During one of their game nights, he came up with a concoction of mixing real cake batter with vanilla ice cream.

Genius…but not likely to pass the health safety laws. I don’t think his shock collar for screaming kids would ever pass the safety either but it would be awfully nice for church.

So when we walked into Cold Stone that night he probably had the same feeling the Winklevoss brothers had when they found out that Mark Zuckerberg created Facebook. Doh!Too little, too late.

Chilled cake batter dough balls.

To say that I’ve been obsessed with cake batter flavored goodies lately is putting it mildly. I’ve been racking my husband’s, friend’s, and my own mind trying to think of cake batter flavored things I can make.

I tried making a couple versions of cake batter frosting…disastrous.

I tried using crushed vanilla Oreos and cream cheese covered in cake batter sauce modeled after my favorite Oreo Truffles to come up with a cake batter like truffle.

But turns out although they were tasty, they didn’t taste anything like cake batter. Finally, after several attempts at these cake batter truffles, this version won the taste test and my cakes earned a trip to the gym.

Instructions

For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand.

Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up or even better freeze in the freezer for about 30 minutes.

For the truffle coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.

Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

128 comments on “Cake Batter Truffles”

*Gasps!* Are you serious? Did you like really have to? ;)) JK. Well, sorta.

Today, seriously, I put myself on a strict diet. I had my last drop of whatever just before the clock struck midnight last night. I already had a bowl of cereal (GoLean Kashi style) with cut up bananas this morning for breakfast.

So far, I am on the right track, but, its only 8:45 am. And now after viewing THOSE, I am in trouble. But, I can create a cheat day once a week, like I tried in the past, or maybe, lll do once every two weeks instead. Doable? Yes, I think so.

And I am not even one for cake batter anything, nor icecream, but those, THOSE look delicious and oh so beautiful! Thank you for sharing.

My best friend got me into baking, before, I was never in the kitchen, I shall turn it around and start cooking wise, but that, its a whole nother story, for another time. I will def have to tell her about these!

Love these! Aww your poor husband! I would be super bummed if I came up with the awesome idea for cake batter ice cream and then saw it somewhere else. At least he knew what would make the world happy 🙂

love the kid shock collar idea…my hubby and I both like to think up our own inventions…but never go through with it to find out months-to years later that someone did invent it. Saved us time and effort…sure woulda loved the money for it though!

Sorry, but I do have to say Cold Stone’s cake batter ice cream is my absolute favorite flavor ever!! I have been wanting to try the cake batter rice krispie treats that have been floating around on various blogs!!!

Oh, my goodness, Christy! I totally remember that night when John came up with “cake batter ice cream”. I would not eat it. The idea of raw cake batter freaked me out. But John and Scott went to town on it! Thanks for the trip down memory lane!

So I just tried making these and they are sitting in my refrigerator waiting to be gobbled up. I definitely need to find someone to share this with… maybe my new neighbors?! Couple questions, my dough balls kept falling apart, did I need more milk? (I’m new to this whole making truffles!)Also, what do you do with all the left over melted chocolate… besides dip your fingers in it and eat all really quickly?!

I have to tell you I tried these out for my daughters party and they were a hit. I tried to save me up some so I could eat them later and sadly they all went. the one and only one I ate was so good and wasn’t enough! Guess I will be making myself another batch! Thanks for sharing!!!!!

These were pure Goodness!! I’ve made these twice since seeing your post and oh they are good. Morphed just slightly, mine donning a stick to make them into cakepops. I blogged about them at thechefsbride.blogspot.com And I found YOUR recipe to be so much better than the cakepops that are made with frosting and crumbled cake. The last round I made them with chocolate cake mix and added a packet of Starbucks VIA for a coffee taste. Either way, family and friends gobble them up quickly come looking for more. 🙂 Thank you Thank you Thank you!

Hey these look amazing but when I tried to print it in the “printer Friendly” version it omitted some of the ingredients. Might have just been me but I thought i would mention it. Off to try to complete version!

@Kim,You are completely right! “Print Friendly” is a third party application I use so I have no idea why it is omitting them. IF you choose to not include the pictures it prints them correctly but I don’t know what the problem is. Thanks for the heads up!

Would it work out if i used white chocolate chips for the coating? i need to make these for tonight but really don’t want to go to the store for the bakers chocolate!! i can work with not perfect as long as it won’t completely ruin anything. I have the ghiradelli white choc chips now.

Any thoughts on making these in advance of an event and freezing them? I do this with my cookie dough truffles and would love to do it with these as well…as long as I thaw them before serving I should be ok, yes?

I wanted to let you know that I posted one of this recipe but gave you the credit on my new blog. I hope that was okay. If not please let me know and I will remove it. You can find me at http://www.cooknincoalcountry.blogspot.com

i just made a half batch of these, because i wasnt sure how much i would like these.but they are SO GOOD.so easy, SO delicious, and soooo cute!!!i wish i made more :cwarning: they are prettty sweet, which some people may not like, but I personally love its unhealthyness <3

I just made two batches of these, one to give to the physical therapists who helped me out with my hip in the fall (all better, yay!) and one for my husband, who adores cake batter things. I just ate three myself, you know, to make sure they’re gift-worthy. Because tasting one wasn’t sufficient. Oh my goodness, so good! A little tricky getting them back onto the wax paper after they’re dipped without messing them up too much. After the first 4-5 I figured out that using a second fork to maneuver them off the first fork and onto the paper is the best way to go.

I think my favorite thing about this blog is that you don’t care at all about calories or fat content. You find something that looks good or you create something for the same reason and you eat it. I applaud you and am so happy to know there are other girls out there that are the same as me! Keep em coming!

@Anonymous,I’ve left them in the fridge for 2 days and they were fine. I think you could stretch it to 3 days. But honestly they freeze great! Just make sure they’re in an airtight container so they don’t get that fridge taste.

I just made the dough for these and have kept them to chill in the fridge. However, before doing so I tasted the dough and it didn’t taste extremely sweet the way others had described though I noticed a bitter aftertaste. I am not sure what it is from, but I suspect the flour and I don’t know if this is normal and if it will go away once I coat them with almond bark. Could you please advise me on maybe what to add to these to fix them? I’m not planning on coating them till tomorrow night. Also, I don’t know if this helps but I omitted the sprinkles. I felt they were optional and since we don’t use sprinkles at home I didn’t want to buy a whole container of them.

i made these yesterday and i am OBSESSED! i’ve been searching sooo hard for something cake batter-flavored and everything let me down – except for this!! sooo delicious! i coated some of them in chocolate and they tasted like cookie dough, haha.

These are delicious! I made them as favors for my sisters bridal shower and they were a hit! I used silver sprinkles and pink colored white chocolate to match her wedding colors…soooo cute and so delicious!

I thought this would yurn out great..but I guess nothing looks like the original picture. Maybe its photoshopped but this one looks more yellow, mines looks a little off yellow. 2nd the almond bark would not melt enough for anything.I tried the microwave & stove. It was always too thick, not thin enough to coat the cake ball . I also had no add some flavor, cinnamon, corn syrup, more vanilla. Thus recipe alone didnt taste like cake batter. It was kinda plain. Next time ill just make the yellow cake batter as stated on the box, just reduce th liquids, add flour, add a egg, but temper it to kill the bacteria

@babemalo,
Sorry you didn’t like them. I think it depends on your cake mix whether it’s this yellow or not. I did not photoshop it to look that way. I’m sorry about the almond bark. It’s usually pretty thin for me. If not you can melt some shortening while melting and that thins it out. I’m not sure how yours didn’t taste like cake batter. These ooze cake batter flavor. What cake mix did you use?

you know you could make is easy to down load your recipe and print them , because you have all these comments on your recipe. when only some people just wont to copy the recipe to put in there recipe box. so they can keep them and used them later, so they don`t have to get into the compete. because i`m not on here like other people are, i come home and dig out what i wont to make for that day. so, if you don`t mine just put a easy to print up the recipe , don`t need all the rest of the input what other say in there recipe. thank you loretta

Loretta,
You can use the printfriendly button at the bottom of each post to just print the recipe without comments. I’ve also added a print button to the actual recipe to make it even easier. Good luck!

These look absolutely yummy. I hate to burst your (and more especially your husband’s) bubble, but as far as I have been able to ascertain, I was the first one to actually come up with the idea of cake batter ice cream. In 1994, while serving as a full-time LDS missionary in Albany, NY, I sent Ben & Jerry’s a letter suggesting that they come out with a new flavor: rainbow chip cake batter. There was a Ben & Jerry’s store right around the corner from the apartment where the 4 of us lived which we frequented often; often enough that we were able to construct a pyramid composed of 94 empty pint cups. They responded back saying, “Rainbow Chip Cake Batter, eh? Do you think the world is ready for it?” But the rep said she would forward my idea along to the people who develop their flavors and in 2008, 14 years later for their 30th anniversary, it finally materialized, sans the rainbow chip part. Anyway, just thought you might be interested to know. I have not been credited anywhere for this idea because it’s not something I have ever made public. It’s kind of a running joke in our family as I have teenagers who like to make fun of their dad who “invented cake batter ice cream,” kinda like the way Al Gore invented the internet. When my 15 year old son got his Googles on and started reading how grateful people were for whoever it was that came up with the idea of cake batter ice cream, he said something like, “Dad, you should come out of the shadows and claim your prize.” So, at the very least, I am commenting on your blog to take your husband down a notch or two (he needed it, anyway, didn’t he?) Thanks for improving upon a good idea!

I was really excited to try these, as I am a huge fan of Cold Stone cake batter ice cream. These are cute and appealing but taste mildly like cake batter. Sorry to say but disappointing. My search continues.

I know this is an old recipe, but I’m having a bit of a hard time. I can’t get the covering to be thin enough, and my balls fall apart when I dip them. Any tips? These are so cute, I’m dying to make them!

You can freeze the balls before dipping to make sure they stay in tact. Also, to thin out the coating you can add a teaspoon or two of shortening while melting. Every almond bark is different and some are thicker than others.

Hi! These were fantastic! My only problem was that I wanted to use a vegan coating, so I made a poured fondant that is VERY sweet. Can I just add less sugar to these to make them less sweet to balance it out?

Hi! I made these and they were delicious. The only problem is about 24 hours after making them, they started “exploding” – the coating cracked and the filling started puffing out. Almost like the cake batter was cooking and expanding?? I let the batter come to room temp before dipping so I know it wasn’t from them being too cold. Please help!!

Hello! Thanks for this recipe! I am a cake batter fiend as well. I just tried to make something similar using a different recipe and it turned out disastrous (I think because I don’t have a stand mixer or food processor). Your recipe looks nice and easy. One question- I’ve already been to the store twice today and really don’t want to go out again, all I have is salted butter- is that a total game changer?